How to make cornmeal onion rings
These crispy rings will warm up any winter evening. They are baked, rather than deep-fried, and are fun for kids to make.
Larger onions are easier to work with. Dipping the onions in the batter is a bit messy, so set up your workspace with a tablecloth or other covering that will be easy to clean.
- Preheat the oven to 190ºC.
- Separate the onion slices into rings. In a large bowl, stir together
- the buttermilk, half the salt and half the pepper. Immerse the onion rings in the buttermilk mixture.
- In another large bowl, combine the flour, cornmeal, remaining salt and pepper. Pour the cornmeal mixture onto a large plate.
- Coat two baking sheets with the oil. Place the sheets in the oven and heat for 5-7 minutes. This will help give the onion rings a crispy texture.
- With tongs or fingers, remove the onion rings from the buttermilk mixture and put them in the cornmeal mixture. Turn them to coat evenly. Remove the baking sheets from the oven and put the rings on the heated sheets in a single layer.
- Bake until the undersides of the rings have started to brown – about 10 minutes. Remove the sheets from the oven and turn the rings over. Return to the oven and bake for another 5 minutes, or until the bottoms are browned. Serve hot.
- 2 large onions, peeled
- and cut crosswise into
- ½in thick slices
- 2 cups buttermilk
- 1 tsp salt
- ½ tsp pepper
- 1½ cups plain flour
- ½ cup yellow cornmeal
- 4 tbsp vegetable oil
At the Farmer's Market with Kids: Recipe and Projects for Little Hands by Leslie Jonath